Hogmanay ( 31 December ) and New Year's day ( 1 January ) are so
closely associated with Scottish tradition that it may surprise Flag
visitors to learn that before 1600 the New Year officially started
in Scotland on March 25 ( Lady Day ). In 1599, James V1, King of
Scots, and his Privy Council resolved to bring Scotland into line
with other countries.

' The Kingis majestie and Lordis of his Secreit Counsall
undirstanding that in all utheris weill governit commouns welthis
and cuntreyis the first day of the yeir begynis yeirlie upoun the
first day of Januare, commounlie callit new yeiris day, and that
this realme onlie is different fra all utheris in the compt and
reckning of the yeiris .... his Majestie with the advise of the
Lordis of his Secreit Counsall statutis and ordanis that in all tyme
cuming the first day of the yeir sal begin yeirlie upoun the first
day of Januare ...'

from the
Register of the Privy Council, 17 December 1599

The change reflected the adoption of the Gregorian calendar by
European states in the 1580's and shows the Scots interntional
outlook. England did not change the offical start of the legal year
to January 1 until 1752. The Privy Council was a powerful
legislative and administrative body, useful to the King because it
was more easily influenced and controlled than the Scottish
Parliament, The Three Estates. No celebration of a Scottish
Hogmanay would be complete without this weeks recipe. Black Bun is
a must! Black Bun is a rich and delicious fruit cake formerly eaten
on Twelve Night but nowadays served at Hogmanay. It should be made
several weeks before it is needed, like a Christmas Cake, so that it
can mature.

To make the casing - rub the butter into the flour, add baking
powder and mix to a stiff paste with water ( about 4 tablespoons ).
Put on to a floured board, and roll out to a thin sheet. Grease a
loaf tin 8 in by 4 in by 3 in and line with the pastry, keeping back
enough for the lid.

To Prepare The Filling - mix all the filling ingredients together
except the milk. Then add just enough milk to moisten the mixture.
Put it into the lined tin and put the pastry lid on top, damping the
edges well to make it stick. Prick all over with a fork, and with a
thin skewer make four holes right down to the bottom of the cake,
brush with beaten egg and cook in a slow ( 225 deg F ) oven for
about three hours. It will keep for a year in an airtight tin.

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